Cavatappi with Spinach, Garbanzo Beans, and Feta

Photo: Howard L. Puckett; Styling: Mary Catherine Muir

Dress up plain cavatappi (spiral-shaped) pasta with fiber-rich spinach and garbanzo beans, then add distinct Mediterranean flavor with feta and heart-healthy olive oil. Serve with buttered garlic toast.

Yield: 12 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 27%
  • Fat: 8.6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 11.2g
  • Carbohydrate: 42.2g
  • Fiber: 4.4g
  • Cholesterol: 9mg
  • Iron: 3.6mg
  • Sodium: 334mg
  • Calcium: 106mg


  • 8 cups coarsely chopped spinach
  • 8 cups hot cooked cavatappi (about 12 ounces uncooked spiral-shaped pasta)
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 (19-ounce) cans chickpeas (garbanzo beans) or other white beans, drained
  • 4 garlic cloves, crushed
  • Freshly ground pepper
  • Lemon wedges (optional)


  1. Combine first 10 ingredients in a large bowl; toss well. Garnish with lemon wedges, if desired.
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